Chicken/ Seafood Paella

2 cups rice

2 elachi

1 stick cinnamon

Salt

Poil rice with above ingredients and drain when done.

Fry2gratedonionsin ½ cup oil.  Drain off oil when gold in colour.  Cool onions.

Marinate chicken thus

500g chicken (cut in small pieces)

1 tspginger/garlic

1 tsp red chilli

1 tsp salt

1 tsp crushed jeera (cummin)

2 green chillies

½ tsp saffron strands steeped in boiling water.  (Keep ½ of this aside.)

½ tblsp lemon juice

2 tblsp lemon juice

2 tblsp tomato puree

½ cupyoghurt

1 sprig mint

½ of fried onion

Add all ingredients to bowl of chicken and marinate for 1 hour. 

Marinate Prawns thus

1 Kg seafoods (Prawns, langoustine tails, pieces of sole etc.)

Shell and devein seafood but keep a few in shell.  Wash and braise shellfish in 2 tbsp of oil till they are a flamingo pink in colour. 

When cold add to bowl of fish the following ingredients:

¼ cup oil

2 tbsp tomato puree

2 tbsp lemon juice

2 tbsp yoghurt

Rest of fried onion

¼ tsp black crushed pepper

1 tsp crushed garlic

1 tsp slivered garlic

1 tsp salt

1 tsp chilli

½ tsp jeera (cummin)

Marinate for 30 minutes while chicken is cooking. 

In large flat based pot, put in oil in which onions were fried plus 2 tbsp of ghee.  Add chicken and marinade then close lid and simmer for ½ an hour. 

Put seafood and marinade in separate pot and bring to boiling point.  Switch off immediately but leave on stove.  To seafood add 1 dozen pickling onions. 

Add rice to chicken and over it spread entire contents of seafood pot.  Bring gently to steam and simmer for 10 minutes more.

Serve in large platter with fried onions and almonds as garnish.